Description
A delightful dish that combines tender chicken with rich flavors and a creamy sauce packed with garlic, sun-dried tomatoes, and mushrooms.
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 2 teaspoons dried thyme (divided)
- 2 teaspoons dried oregano (divided)
- 1 teaspoon sea salt (divided)
- 1 teaspoon freshly ground pepper (divided)
- 1 teaspoon chili flakes (plus more or less to taste)
- 4 boneless skinless chicken breasts (sliced in half)
- 4 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes
- 1/3 cup Kalamata olives (sliced)
- 2 cups mushrooms
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup Parmesan cheese (freshly grated)
- 2 cups fresh spinach
Instructions
- In a low bowl, combine the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.
- Dredge the chicken pieces through the flour mixture, coating them completely. Shake off any excess flour.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
- Add the floured chicken and cook for 3-5 minutes on both sides until seared. Transfer the chicken to a plate and set aside.
- Add the remaining 2 tablespoons of olive oil to the skillet with minced garlic, sun-dried tomatoes, olives, and mushrooms. Toast for 3-5 minutes until fragrant.
- Add the heavy cream, chicken stock, Parmesan cheese, spinach, and another pinch of salt and pepper. Stir to combine.
- Allow the sauce to simmer until it thickens. Add the chicken back to the skillet and cook until it reaches an internal temperature of 165°F.
- Adjust the seasonings to taste and serve warm.
Notes
Serve with pasta, rice, or salad, and garnish with fresh herbs or additional Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian